Mexican Rice Question?

Question

I have tried to make mexican rice and it turns out right how the recipe tells, but its not the rice im trying to make. In restaurants and in homes where my mexican friends will be cooking i notice they make like a really dry rice thats almost white or light tan in colour?? I know its not mexican rice becuase using any kind of tomato puree or whatever doesnt make it very dry or the color or taste im looking for. Anyone have any ideas on what kind of rice im talking about?

Answer 1

Yes! Here's how it's done.

You will need:

1 cup long grain rice
2 tbls Olive oil
1tbls minced onion
1tbls minced pepper (bell, jalapeno, whatever)
1tbls minced celery
1tbls minced carrot
1 cup water
1 cup salsa (traditional tomato based salsa-NOT the yuppie ones)

In a tall pot bring everything except the rice and oil to a boil. While the pot ingredients are heating put the oil and rice in a skillet and stirring constantly toast the rice until opaque and just starting to color. Dump the toasted rice into the pot of boiling 'stuff' (watch out! It will boil way high when the hot rice hits). Shut off the heat to the pot and cover for 20 minutes.

Perfect dry Mexican rice without all the 'goo' of Spanish type rice!

Answer 2

I lived and worked in Mexico for three years. I learned to make arroz mexicana (Mexican rice) there from friends. It's simple.

Ligthly toast a quantity of long-grain rice over a medium heat, stirring constantly. When the rice is as completely toasted as possible without burning it, cover it to double it's volume with boiling water. You can use cold water too, but it slows the cooking time. Be carefull when you put the boiling water in because you'll get a lot of steam and the water will rise up and could scald you. Turn the fire to very low and cover the pot. Don't stir the rice after this. Just let it cook for about twenty minutes, then check it to see whether the water has boiled off. Do this by pushing a spoon down the side of the pot until you can check the bottom. Again, don't stir the rice. Another way to check to see whether the water has boiled off is to listen to the pot with lid off. If it's sizzling lightly, the water is gone and the rice is frying on the bottom of the pan. Now, turn off the heat, fluff the rice from bottom to top with a fork or spoon, and let the rice sit convered for about ten minutes. It will come out almost perfect. If you want more flavor in the rice, replace the water with chicken broth. Also, you can put in three or four peeled garlic cloves for each cup of dry rice when you add the liquid.

I've been making rice this way for 35 years and everyone I make it for, Mexicans included, loves it.

Good luck.

Answer 3

Mexican Rice .

Answer 4

HOW ABOUT GREEN MEXICAN RICE??? sOUNDS WEIRD BUT IT'S DELICIOUS!!!

3 cups water
1 teaspoon salt
1 1/2 cups long grain rice
4 roma tomatoes
1 tablespoon vinegar
4 green onions
1 1/2 cups cilantro leaves, loosely packed
3/4 cup canned sliced green chiles
salt and pepper

Use a 3 qt.
saucepan with tight fitting lid to cook the rice.
Combine water and salt in pan and bring to a rolling boil.
Add rice and cover, reduce heat to low.
Cook rice for about 20 minutes, until grains are tender and water is absorbed.
While rice is cooking, prepare vegetables.
Chop Roma tomatoes into small pieces, and put into small bowl.
Season lightly with salt, sprinkle in the vinegar, and toss to cover all tomato pieces.
Cut off root ends and about 2 inches of green tops from washed green onions.
Slice onions into very thin rings and add to tomatoes.
As soon as rice is finished, stir in tomatoes, onion, cilantro leaves, and green chiles.
Salt and pepper to taste.
Serve hot, with a dab of sour cream if you like.

4 OTHER RICE RECIPES GO TO...

Answer 5

This is how you make mexican rice.
Toast your rice I say about a cup on a pan with little oil, you can toast it till it is kind of brown, in the meantime you can blend some tomatoes, garlic,and onions all together, once your rice is nice and brown not to burn put the blended tomatoe sauce mix it for a little bit so it can get the flavor into the rice, then pour about two cups of boiling water be careful you must lower the fire to a low so it doesn't burn you once you put the water, and it starts to boil cover the pot and keep it in low until all the water is gone keep an eye on it so it doesn't burn.

Answer 6

I have the same problem as you! I try and try, but it just isn't as good as what I have in friends homes or restaraunts.

One friend told me that the most important thing is to FIRST lightly brown the rice in vegetable oil, BEFORE boiling, and before adding ANYTHING else. You need a medium-ish/high heat, and keep stirring or it will burn. And be careful when you add the water or broth, it will sizzle like crazy and you don't want to get burned.

And having said that, I still don't think mine tastes as good as everyone elses, but I thought I would share my meager knowledge in case it could be of help to you or anyone else lol. good luck with yours, I know I will keep trying! One day we'll get it right! ;o)

Answer 7

There are mexican flavored tomatoe sauces you can get in the mexican section of your store (rotel is one), you just cook the rice in that instead of water or add enough water to make the proper amount of liquid.

Answer 8

Hi, my mom is Mexican.....she uses tomato puree to make it look pinkish. Just add a few table spoons...not the entire can.

Answer 9

Sounds Yummy!!
You have to keep us posted as to what worked for you!!!
I am having the same problem too !!!

Answer 10

Brown your long grain rice first. You might try Basmati rice.
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dspanish%2B%2Binstant%2Brice%26ei%3DUTF-8%26fr%3Dush-ans%26x%3Dwrt&w=500&h=375&imgurl=www.texasselectseasonings.com%2Fimages%2FSWStostadas_02.jpg&rurl=http%3A%2F%2Fwww.texasselectseasonings.com%2FRecipesSouthwesternSizzlerBeef%26BeanTostadas.htm&size=47.1kB&name=SWStostadas_02.jpg&p=spanish++instant+rice&type=jpeg&no=2&tt=3&oid=9db8cc9ea8e87a62&ei=UTF-8

Here is step by step photos to Mexican Rice
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dmexican%2Brice%26ei%3DUTF-8%26fr%3Dush-ans%26b%3D41&w=250&h=187&imgurl=rollybrook.com%2FImages%2Frice-10.jpg&rurl=http%3A%2F%2Frollybrook.com%2Frice.htm&size=9.8kB&name=rice-10.jpg&p=mexican+rice&type=jpeg&no=55&tt=2,587&oid=1a16e3f639c4fc04&ei=UTF-8
If you put a little butter or margarine in any rice when cooking it helps seperate it to.
Instant or parboiled seperates better every time. Sometimes we can measure just right & if the humidity is high or low it will affect how it cooks.